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Razzmatazz Charlotte Cake


  • 1 1/2 (3 ounce) packages soft ladyfingers
  • 1 tablespoon apple jelly, melted
  • 1 tablespoon coarse sugar
  • 1/4 cup seedless raspberry jam
  • 2 (.25 ounce) packages unflavored gelatine
  • 1 1/2 cups milk
  • 1/2 cup granulated sugar
  • 6 egg yolks
  • 2 (4 ounce) bars bittersweet chocolate, melted
  • 1/2 cup raspberry liqueur
  • 1 (8 ounce) container frozen whipped topping, thawed


  1. Brush one side of 18 ladyfingers with jelly, then sprinkle with coarse sugar. Arrange around edge of 8-inch pan. Line bottom with ladyfingers. Brush with jam.
  2. Sprinkle gelatine over 1/4 cup cold water; set aside.
  3. In saucepan, boil milk and sugar.
  4. Whisk 1 cup hot milk into egg yolks. Add egg yolk mixture and gelatine to milk. Reduce heat, and cook for 5 minutes.
  5. Remove from heat.
  6. Add chocolate and liqueur. Place in bowl of ice water, then stir until thick.
  7. Fold in whipped topping. Carefully pour into pan.
  8. Chill for 6 hours.
  9. Top with a ring of raspberries and a few mint leaves.

Yield:16 servings

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